Coping with Climate Change in Vegetable Production Systems Dr

Total Page:16

File Type:pdf, Size:1020Kb

Coping with Climate Change in Vegetable Production Systems Dr Coping with Climate Change in Vegetable Production Systems Dr. Stephanie Walker Extension Vegetable Specialist Cooperative Extension Service Vegetable Production in NM • Challenges in the Southwest US include: • Areas at higher elevations have a shorter growing season • Areas at lower elevations have limited and unpredictable rain events – supplemental irrigation usually needed Cooperative Extension Service The Ancient Ones: Anasazi • Vegetable production has a long history in the Southwest • Ancient Native Americans developed many strategies to cope with challenging conditions https://en.wikipedia.org/wiki/Ancestral_Puebloans Cooperative Extension Service Early Southwest Agriculture • Irrigation canals, dams, diversions constructed by northern NM Pueblos • Trincheras (trenches) built to collect water, reduce erosion, prevent frost damage • Floodplain planting Cooperative Extension Service Early Southwest Agriculture • At Chaco Canyon, rainwater runoff was collected from mesas where it was channeled to fields to produce crops • Crop selection – seed was saved from plants that survived and matured under the challenging conditions Cooperative Extension Service https://en.wikipedia.org/wiki/Agriculture_in_the_prehistoric_Southwest Key Concepts • Global warming is on-going • Impact on Southwest US based on historic trends = warmer & drier Cooperative Extension Service Impacts to Vegetable Production (+) • Milder winters with longer frost-free seasons • Longer growing season • Higher carbon dioxide (CO2) levels benefit growth of some plants • Crop specific benefits (ex. Higher quality red chile; prolonged harvests of melons, tomatoes) Impacts to Vegetable Production (-) • Increased periods of severe heat • Increased disease and pest pressure • Increasing periods of drought along with scarcity of irrigation water • Increased rate of soil and water salinization • Increased extreme weather events (hail, torrential rainfall) How Can We Cope? • Know our specific challenges • Develop strategies to address our situations -Implement best production practices -Irrigation and infrastructure planning -Variety selection and crop diversity Cooperative Extension Service Coping with Climate Change BEST PRODUCTION PRACTICES Know Your Vegetable Plants • Many vegetables expire at cold temps; some suffer at high temps • Plant vegetables for growth during their preferred temperature • Warm Season vs. Cool Season Vegetables Warm vs. Cool Season Crops • Warm season crops: -Injured or killed by frost -May stop setting fruit at high temperatures (>95oF) – Squash, melons, tomatoes, eggplant, okra, cucumber, beans, chile, bell peppers Warm vs. Cool Season Crops • Cool season crops: -Tolerate (or are improved) by frost -Growth slows at very low temperatures • Broccoli, carrots, spinach, lettuce, Swiss chard, kale, onions, beets, radishes Prepare Soil to Maintain Moisture • Best soil is deep, well drained & contains plenty of organic matter • Organic matter holds soil moisture Example: Sponge vs. Gravel Know your soil • Soil type affects frequency and duration of watering • Most soil in NM is very low in organic matter • Increasing organic matter greatly increases moisture holding capacity of soil • To increase: -Add compost and manure -Use organic mulch Compost • Benefits of compost – Organic matter – Aeration – Soil moisture • Make your own compost • Compost must reach 130oF for approx. 7 days http://www.aggregatepros.com/images/Compost_Heap_lg.jpg Compost • Ingredients – Leaves, manure, yard clippings, food scraps • Turn often • Keep moist, not wet • Don’t add – Meat, dairy, slow decomposing items Compost • When to add – Pre planting – Post planting • How to add – Till in – Mulch http://www2.grist.org/images/advice/how/2008/08/19/shovel-o-compost_h528.jpg Coping with Climate Change IRRIGATION Cooperative Extension Service Water • The vast majority of vegetable crops grown in New Mexico will require some supplemental irrigation • Controlled application can aid in vegetable management for drought tolerance http://media-2.web.britannica.com/eb-media/81/3081-004-A94E3EBB.jpg Water Harvesting • Gray Water: Example: Place bucket in shower to catch water while it’s heating • Rainwater Harvesting: Depending on size of collection area, even small rain events can provide helpful quantities of irrigation water Water • Too much water can also stress or kill plants Water-saturated soil can ‘smother’ roots Many soil borne diseases thrive in overly wet soil . Dig down to roots to check moisture Water Requirements Through the Season • Know your plants, including critical windows for optimal watering • Germination and transplant establishment periods are always critical • Critical water stage for most vegetables is while consumable part is growing • ‘Fruiting’ vegetables (tomato, chile peppers, melons) is at flowering and fruit set Disorders: Blossom End Rot • Caused by Calcium (Ca) deficiency at growing point in fruit • Drought stress during fruit set prevents transportation of Calcium Encourage Deep Root Growth • The deeper the roots, the better a plant can hold up to drought stress • Less frequent, deep watering encourages • Water slowly to let moisture percolate • Some vegetables naturally have shallow roots so wouldn’t benefit: Onions, Lettuce • Deep rooted vegetables include: Asparagus, Squash, Tomatoes Deliver Water Directly to the Roots • Sprinklers and flood irrigation are less efficient • Drip irrigation and soaker hoses are more efficient • Water in early morning or evening to minimize evaporation Olla Irrigation • Use of unglazed, terra cotta pots filled with water and buried next to growing plants • Ollas are fitted with caps to reduce evaporation • Ollas are refilled when needed & maintained at least 50% full http://permaculturenews.org/2010/09/16/ollas-unglazed-clay-pots-for-garden-irrigation/ Cooperative Extension Service Coping with Climate Change MODIFY THE GROWING ENVIRONMENT Basic Tools for Cold Weather Protection • Microenvironments • Mulch • Cloches • Row Covers More Advanced • Cold frames • Hoop houses • Greenhouses Microenvironments • Spaces in your yard or garden that are protected from cold winds and weather • Sheltered spots that create a buffer in temperature – Against a house – Between two buildings – Beside a wall – Between taller, larger plants http://www.winnscape.com.au/original%20pictures/PROJECTS%20016.jpg Mulch • Material placed on soil surface around vegetable plants • Organic mulch helps increase soil organic matter • Be careful to not introduce weed seed http://lh5.ggpht.com/_J1YeAr3jbgo/SFWcwplBkZI/AAAAAAAABBM/XhEQfGc-x6w/6-15-08+16.JPG Mulch • Types – Straw, leaves, wood chips, newspaper, plastic, pecan shells, compost • How to apply – Once plants are established, cover ground 2 – 4 inches – Water to help settle – Don’t cover vegetable plants Mulching • Pros – Keeps weeds at bay – Conserves soil moisture – Warms/cools soil temp • Cons – Could harbor pests – Labor and cost http://thailand.ipminfo.org/images/components/Organic_farm_egg_pla investment nt_mulching_3.JPG – Warms/cools soil temp Lithic Mulch • Use of pebbles, or other stone-type materials • Used in Galisteo Basin of NM by early Native American farmers • Useful in dry, desert environments • Reduces water evaporation, • Reduces soil erosion • Increases water infiltration • Increases soil temperature Cooperative Extension Service Cloches Burpee.com http://www.naturemoms.com/blog/wp-content/uploads/2008/02/milk-jug-cloche.jpg Cloches (rhymes with slosh) • Provide protection to small, tender plants from frost, wind, and rain • Wall-of-water, soda bottles, milk jugs, and food containers • Remove or open when temperature rises • While getting a head start on your garden you are saving these items from the landfill! http://justsopress.typepad.com/garden_klog/images/2008/05/08/080502_008.jpg Row Covers • Provides some protection against freezing temperatures (about 4-6o F boost) • Hoop supported vs. floating • Perforated polyethylene vs. spun bonded polyester or polypropylene • Water permeable • Air permeable • Remove or open when temperature rises http://tinyfarmblog.com/wp-content/uploads/2008/06/spr08_row_cover_everywhere.jpg http://www.gallupgrowers.com/blog/wp-content/dsc00334.jpg Cold Frames • Protects from early frosts • Good place to start germination of hardy seeds • Cool season vegetables will thrive within, even with freezing temperatures outside • Safe place to start transplants being hardened off • Easy to construct http://lh3.ggpht.com/_kKnUhfzrGXo/RfI0iON42hI/AAAAAAAAAEU/3-h8Ta4sVDE/100_0863.JPG Hoop Houses • Meets the needs of small farmers and gardeners • Relatively inexpensive to construct • Must be opened and closed to maintain optimum temperatures for plants growing inside Cold & Hot Weather Protection - Greenhouses • Protected space for year round vegetable production • Sturdy and permanent against wind, snow, and rain • High cost and labor investment • High maintenance http://www.igcusa.com/Hobby/bc/BC-capecod-large.jpg Hot Weather Protection • Shading using structures or companion plants Coping with Climate Change COMPANION PLANTING Cooperative Extension Service Companion Planting Concepts… • Plants have predictable strengths and weaknesses when grown in set environments -Physical structure -Root growth -Phytochemical production -Susceptibility or resistance to diseases -Relative attraction to pests • Certain plants can benefit - or harm - others when placed in close proximity in the garden 1) Trap Cropping • A companion plant is used to attract pests
Recommended publications
  • Grandma Ivah's Pumpkin
    UCSC Farm Community Supported Agriculture FIELD notes Twentieth Harvest: 10/14/14 & 10/17/14 Grandma Ivah’s Pumpkin Pie 1-1/2 cup pumpkin puree 3/4 cup sugar Amy Goldman, author of The Compleat Squash, 1/2 teaspoon salt suggests the following method to cook the Winter Luxury 1 to 1-1/4 teaspoon ground cinnamon Pie Pumpkin (which may also work for the Baby Pam 1/2 to 1 teaspoon ground ginger Pumpkin): 1/4 to 1/2 teaspoon ground nutmeg Winter Luxury should be baked whole, pierced for a 1/4 to 1/2 teaspoon ground cloves 3 eggs few tiny vent holes, stem trimmed. If you wish, you can 1-1/2 cups milk (preferably whole) cut a lid, remove the strings and seeds, and replace the 2/3 cup (about 6 ounces) evaporated milk or heavy cream lid loosely before baking (this method yields a drier pie). Bake at 350ºF for an hour or so until it “slumps” and Preheat oven to 400°F. Prepare pie plate with a single softens. Take care when you cut and remove lid after pie crust. baking – the cooked pumpkin is hotter than hot potatoes. Mix pumpkin puree, sugar, salt and spices. In a Seeds and strings come out easily. Take a large spoon separate bowl combine eggs, milk, and evaporated milk and scoop the pumpkin out like ice cream. The flesh or cream. Blend milk mixture into pumpkin mixture easily peels away from the desiccated rind. Puree the (texture will be very thin). Pour into pie crust.
    [Show full text]
  • Communityharvest Local Producer Features + Produce Highlights + Recipes + Healthy Tips
    COMMUNITYHARVEST LOCAL PRODUCER FEATURES + PRODUCE HIGHLIGHTS + RECIPES + HEALTHY TIPS WHAT’S IN THE CSA THIS WEEK? • Johnathon Apples - Smalls Fruit Farm • Carrots - City Sprouts • Red Kuri Squash - Wolff Farms • Scarlet Kale - Wolff Farms • Beets - City Sprouts • Green Pepper - Wolff Farms FEATURED PRODUCER SMALLS FRUIT FARM Our 33 acre orchard clings to the slopes of the Loess Hills that overlooks the Missouri River valley, 3 miles east of Mondamin, Iowa. On a trip to this area in 1894 my Great Great Grandfather purchased some apples from a local grower. Remembering them to be extremely tasteful, he returned the following year, purchased the farmers land and started his first orchard. “I worked side by side with my father learning everything he had to offer. My father passed away in 2006 and mother retired in 2009 making me the 5th generation of Small’s to run the orchard. It wasn’t as easy as my parents made it look but my wife Renee and I keep learning everyday how to provide our customers with the same quality that the generations before me have given. Our son Trevor joined us in 2009 and the legacy and learning continues.” -Jim Small Adapted from: http://www.smallsfruitfarm.com/aboutus.html FEATURED PRODUCE RED KURI SQUASH Red Kuri squash is a teardrop-shaped winter squash with a distinctive orange skin. It shape is similar to a hubbard squash, but it’s much more manageable in size. Its skin is hard but thin, and is edible once cooked. Red Kuri has creamy yellow flesh, with a smooth texture and taste similar to cooked chestnuts.
    [Show full text]
  • Seedlings Round 3
    SEEDLING SALE ROUND 3: EARLY JUNE Stay tuned for even more varieties! GORANSON FARM SEEDLING AVAILABILITY: ROUND 3 These are the plants we have ready for sale for you in the coming two weeks. We’ll update this list throughout the season to include many more types of plants and varieties. This list is intended to help you plan your gardens, as well as to help you shop more efficiently and safely. You don’t have to do anything with it—it’s just to help you know what we’ll have ahead of time. Circle anything you’re interested in and bring it back with you if you like. Do yourself a favor and look up any varieties you’d like to know more about before coming to market. We choose all our varieties based on 35+ years of successful organic growing, and the varieties we sell to you are the same varieties we plant in our own fields. We are happy to answer any questions you have at market. Due to the high volume of messages and our need to be working long days, we are unable to field individual questions about plants by email or on our social media channels. We can’t tell you what your favorites will be or what will do best in your particular garden. The best way to answer those questions is to experiment! PRICING Our plants are sold in individual pots, or in packs of 4 or 6. Not all plants come in packs, like rosemary, and not all plants come in individual pots, like beet greens.
    [Show full text]
  • Trap Crop Systems for Striped Cucumber Beetle Control in Winter Squash Andrew F
    University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses 1911 - February 2014 January 2008 Trap Crop Systems for Striped Cucumber Beetle Control in Winter Squash Andrew F. Cavanagh University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/theses Cavanagh, Andrew F., "Trap Crop Systems for Striped Cucumber Beetle Control in Winter Squash" (2008). Masters Theses 1911 - February 2014. 163. Retrieved from https://scholarworks.umass.edu/theses/163 This thesis is brought to you for free and open access by ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses 1911 - February 2014 by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. TRAP CROP SYSTEMS FOR STRIPED CUCUMBER BEETLE CONTROL IN WINTER SQUASH A Thesis Presented By ANDREW F. CAVANAGH Submitted to the Graduate School of the University of Massachusetts Amherst in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE September 2008 Graduate Program in Entomology TRAP CROP SYSTEMS FOR STRIPED CUCUMBER BEETLE CONTROL IN WINTER SQUASH A Thesis Presented by Andrew F. Cavanagh Approved as to style and content by: _________________________________________ Lynn S. Adler, Chair _________________________________________ Ruth Hazzard, Co-Chair _________________________________________ Rob Wick, Member ________________________________ ________________________________ Steve Rich, Entomology Graduate Program Director DEDICATION To my Wife and my Son, Kathie Mae Crivelli & Samuel Owen Cavanagh. ACKNOWLEDGMENTS I would like to thank my advisors, Lynn S. Adler and Ruth Hazzard, for their patience, guidance, and support. Thanks also to Dr. Rob Wick, for serving on my committee and providing advice and opportunities through the years.
    [Show full text]
  • CSA Newsletter 9/25/18 & 9/27/18
    Week 17: CSA Newsletter 9/25/18 & 9/27/18 Box contents Regular share Recipes & Storage Tips Small share: additional items: Spaghetti Squash & Black Bean Tacos 1 ½ lb. All Red potatoes 4 Brussels sprouts tops 1 spaghetti squash 2 T. lime juice Tomato medley Extra delicata squash 1 tsp. chili powder ½ tsp. cumin 1 spaghetti squash ½ pint raspberries ½ tsp. coriander ½ tsp. coarse salt 1 delicata squash (rotating them in) 16 6-in. corn tortillas 1 red onion 15-oz can black beans, rinsed and drained 1/3 lb. lettuce mix 4 oz. queso fresco, feta, or Cotija cheese 1 bag shishito peppers ¼ cup chopped cilantro 4 red/yellow bell/frying peppers ¼ cup diced onion 1 bunch watermelon radishes Watermelon radish slices 1 bunch cilantro Cut squash in half lengthwise, scoop out seeds, and 1 bunch Chioggia beets – this week or next roast (halves facedown) in an oiled baking sheet for Melons – finishing rotating in 40 minutes at 375°F. Let cool slightly, and scrape (Next up…red kuri squash, peppers, tomatoes) squash flesh with fork, loosening strands as you remove it from the skin. Discard skin. Mix lime Farm News juice and spices in a small bowl, pour over squash, We’re excited to share some personal news this and toss. Heat a dry skillet to med.-high heat, and week – we’re expecting our first child this winter! warm/slightly blister each tortilla (~30 sec./side). Chelsea is due February 28, which is actually pretty On a plate, place tortilla, 2 T. black beans, 2 T. good timing for us on the farm.
    [Show full text]
  • Red Kuri Squash Honeycrisp Apples Amador Farms, Yakima & Zillah
    WHAT’S FRESH: WEEK 19– October 23, 2019 SPOTLIGHT ON: Red Kuri Squash Honeycrisp Apples Amador Farms, Yakima & Zillah Store your apples in the crisper drawer of the refrigerator. Red Kuri SquashSidhu Farms, Puyallup Store your winter squash in a cool, dry place such as a pantry or cupboard. Kale See Lee Farm, Carnation Store unwashed kale in an airtight container or plastic bag in the refrigerator crisper drawer. Purple Fingerling Potatoes Alvarez Organic Farms, Mabton Store your potatoes in a cool, dry place such as a pantry or cupboard. The Red Kuri variety of winter squash is known for its sweet, Bartlett Pears (full share) Amador Farms, Yakima & Zillah nutty flavor and slightly dry and dense texture. Highly popu- Store your pears on the counter until ripe or when they give slightly to the touch. Once ripe, lar in Japan where the variety originated, the word “Kuri” in Japanese translates to chestnut, which many use to de- store in the refrigerator. scribe this squash’s flavor. Spaghetti Squash (full share) Mariposa Farm, Everson Red Kuri squash is high in vitamin A, C and potassium. Store your squash in a cool, dry place such as a pantry or cupboard. Prepare as you would other types of winter squash like But- Celeriac (full share) Lee Lor Garden, Carnation ternut or Delicata. Cut in half, scoop out the seeds, cube (if desired) and cook. Once cooked the skin is thin and edible. Store your celeriac in a plastic bag or container in the refrigerator. You can steam, microwave, roast, stir-fry or boil your Carrots (full share) Garden Flowers, Snohomish squash.
    [Show full text]
  • Known for a Wonderful Roasting Squash That Is Smooth and Sweet
    Known for a wonderful Roasting Squash that is smooth and sweet. Becomes sweeter with time. A great substitute in recipes that call for sweet potato. This squash can be fried, baked, or roasted. Make into a purée and use like you would purée pumpkin in breads, pies, or pasta dishes. It is also a delicious addition to soups, stews, or casseroles. Pairs well with flavors like chipotle, chili, cinnamon, nutmeg, and curry. 8-15 pounds, with an average of 10 pounds. Up to 18 inches long and 6 inches wide. Acorn variety: Delicious when halved and baked or steamed with butter; maple syrup and cinnamon. Outstanding source of fiber and vitamins C and B. Hard outer shell with bright yellow to orange flesh inside. Honey Bear is an acorn squash, which is a type of winter squash. Cooking acorn squash can be done in a variety of ways and eaten plain or mashed into a blend and combined with butter and other spices. Great for baking cookies, bread, and muffins. A traditional flavor favorite for many years, the blocky, dark green, 3 to 5-pound fruits are excellent keepers. Flesh is very thick, deep orange in color, sweet, dry, and entirely free from fiber. An heirloom variety. A northern New England favorite. Great culinary attributes: creamy, deep orange flesh with rich, sweet flavor. Avg. weight: 3–5 lb. A favorite classic winter squash. Great mashed or in soups. Medium sized, dark, olive green slightly flat-round fruit with beautiful bright orange flesh that cooks up dry, flaky, sweet, and delicious.
    [Show full text]
  • Butternut Squash & Apple Soup with Blue Cheese
    UCSC Farm Community Supported Agriculture FIELD notes Twenty-First Harvest: 10/20/15 & 10/23/15 Butternut Squash & Apple Soup with pepper and sauté until onions are soft, about 10 minutes. Blue Cheese Serves 10 Add apples and sauté until tender, about 3-4 minutes. Add apple cider and bring to boil. Reduce heat and sim- 6 lbs. butternut squash, split lengthwise and seeded (about 3 squash) mer uncovered until liquid is reduced by half. 1 C (2 sticks) unsalted butter When squash is cool enough to handle, scoop out flesh 1 medium onion, finely chopped 2 garlic cloves, finely chopped and add to soup. Add stock and remaining salt, raise heat to 1 celery rib, finely chopped high, and bring to boil. Reduce heat and simmer uncovered 4 T kosher salt until all vegetables are tender, about 25 minutes. 1 tsp. freshly ground black pepper In double boiler over medium heat, heat cheese and heavy 3 apples (firm), peeled,cored, and sliced thinly cream, stirring occasionally, until melted, about 10 minutes. 3 C apple cider Keep warm. 1 gallon vegetable stock In dry, heavy, 9- to 10-inch cast iron skillet over moderate 1/2 lb. blue cheese heat, toast pumpkin seeds, stirring constantly, until puffed 1/2 C heavy cream 2 T green (hulled) pumpkin seeds and golden, 4 to 5 minutes. Transfer to bowl. Working in batches, purée soup in blender until very Preheat oven to 350°F. Place squash cut side down on smooth, then return to pot. Set over moderate heat and return rimmed one-inch-deep sheet pan.
    [Show full text]
  • Organic Outlook N August 25 - September 1, 2017 N 35 Lb
    Organic outlook N august 25 - september 1, 2017 N www.fsproduce.com 35 lb . PA organic hard squash season Late August marks the start of local Organic Hard Squash season in Penn- sylvania from Amish and Mennonite farms across the state. Now through early November will be the peak sea- son, ideal for promotion! IN STOCK NOW: Organic Green Acorn Squash Organic Butternut Squash Organic Delicata Squash Organic Kabocha Squash Organic Pie Pumpkins Organic Red Kuri Squash Organic Spaghetti Squash Organic Sweet Dumpling Squash . OG APPLES Og tomatoes Og peppers New crop California Organic Pink Pearl and Organic Heirloom Tomatoes are in abundant Hepworth Farms out of NY has started their Or- McIntosh Apples have arrived in limited supply, supply out of PA, NY, MD, CA, and WI. Organic ganic Hot Pepper Mix Clamshells this week. but are expected to improve in September. 2-Layer Tomatoes are available out of PA. Organic Jalapeño Peppers are in decent sup- New crop CA Organic Gala Apples are in good Organic Hothouse Tomatoes out of Canada are ply out of CA and PA. Organic Shishito Peppers supply and Washington is expected to begin ship- more limited, quality has been very good, and are available from NY and CA. Organic Pobla- ping by the end of August. Excellent supplies are pricing is up. no Peppers are limited from CA, but NY has just expected and fruit size will be on the smaller size this season. Organic Cherry and Rainbow Cherry Tomatoes started harvesting here in late August. are in good supply out of Lady Moon Farms in We expect to see CA Organic Granny Smith Ap- PA.
    [Show full text]
  • CAHE Technology Help Desk
    Water-Wise Vegetable Gardening Dr. Stephanie Walker Extension Vegetable Specialist Vegetables • Healthful, low calorie, and critical component to the human diet • Provide many essential vitamins, minerals and fiber • However, vegetable crops are mostly composed of water (80-95% on average) Growing Water-Wise Vegetables • Three Approaches: • 1) Manage growth of vegetable plants for minimal supplemental water needs • 2) Modify the environmental conditions to minimize water loss to evaporation and leaching • 3) Plant vegetables that need less water to produce a crop Water-Wise Vegetable Gardening VEGETABLE PLANT MANAGEMENT & INFRASTRUCTURE Water • The vast majority of vegetable crops grown in New Mexico will require some supplemental irrigation • Controlled application can aid in vegetable management for drought tolerance http://media-2.web.britannica.com/eb-media/81/3081-004-A94E3EBB.jpg Water • Too much water can also stress or kill plants ➢Water-saturated soil can ‘smother’ roots ➢Many soil borne diseases thrive in overly wet soil ▪ Dig down to roots to check moisture Water Requirements Through the Season • Know your plants, including critical windows for optimal watering • Germination and transplant establishment periods are always critical • Critical water stage for most vegetables is while consumable part is growing Water Requirements • Tomatoes, Eggplants, and Peppers – Need most water during flowering and fruiting • Vine Crops (cucumbers, summer and winter squash, and melons) – Need most water during flowering and fruiting • Carrots,
    [Show full text]
  • FM Squash Handout Nov. 2016
    Guide to Market - Fresh Winter Squash 1.Green Kabocha Squash - The squat, round-shaped Japanese squash has a rough, dark-green skin that’s sometimes mottled with orange or faint white stripes. It’s starchy yellow-orange flesh has a pleasant sweet potato-like flavour with a soft honey sweetness. Use: drier and denser than most squash, the kabocha holds it shape when cooked in liquid, making it a great choice for adding to stews and braises. Its flavour marries well with Asian ingredients like soy sauce, ginger and sesame oil. Try adding peeled, diced kabocha to a coconut milk based Thai curry or a vegetarian chili. 2. Butternut Squash - The slim neck and bulbous bottom give the butternut squash its distinctive bell shape. With it’s sweet, creamy, dark-orange flesh and smooth, easy-to-peel skin, the butternut is one of the most versatile of the winter squash. For easier handling cut the narrow portion from the body and work with each section separately. Use: takes well to many cooking methods - delicious when roasted. The rich flesh and sweetness of the butternut makes it ideal for soups, risotto, purées, gnocchi and ravioli or in any recipe where the smooth texture and sweetness will be highlighted. It pairs perfectly with a range of flavours including orange, lemon, balsamic vinegar, sharp cheeses, robust herbs, bold spices, and smoky bacon. 3. Red Kabocha Squash – Squat, like its green counterpart, has faint white stripes running from top to bottom. The main differences between the red kabocha and the green variety are the colour and taste.
    [Show full text]
  • Mainstreetmag.Com Ing Advertisers Enough for Their Advertising Support
    COMPLIMENTARY | OCTOBER 2013 MAIN streetMAGAZINE It’s Time to Enjoy our Easy Access to Comfort… The newly renovated Sharon Country Inn is located in beautiful Litchfi eld County, CT. Traveling to us from any direction will take your breath away, as will the attractions surrounding us. Enjoy an array of seasonal activities from race car driving to ski jumping, Broadway to Baroque and much more! Comfort- able new rooms with modern amenities are waiting for you… Come stay with us, relax and really enjoy! All of our rooms include: • Complimentary continental breakfast CALL NOW TO INQUIRE • Free WiFi ABOUT SKI PACKAGES! • LED fl at screen TV with Cable • Keurig Coffee maker • Stainless mini fridge and freezer • iHome clock radio with iPad/iPhone/iPod dock • Local photography by Anne Day 860-364-0036 1 Calkinstown Road, Sharon, CT 06069 Fax: 860-397-5220 • www.sharoncountryinn.com 2 MAIN STREET MAGAZINE Dutchess County, Columbia County and beyond, we’re here to insure your world. The Brad Peck Agency in Copake has long-standing ties to it’s community. It is one of the oldest hands-on agencies and in all of it’s years of operation it has provided a personalized approach to writing property, casualty, commercial, home, auto and above all, life insurance. The agency provides superior service regardless of where their customers lay their hats, the agency is registered in New York, Con- necticut, Massachusetts, New Jersey, New Mexico and Florida. They are ready today, as they have always been, to insure your world. Brad Peck Inc. The Lofgren Agency Hermon T.
    [Show full text]